• Before diving in, here’s a glimpse of what we’ll be doing. We’ll first create a creamy white sauce, then prepare a seafood mixture, and finally, wrap everything in a tortilla before frying it to crispy perfection.

Step 1: Prepare the Seafood Cream Sauce

• Start by melting the butter in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste. Gradually add the warmed half-and-half, whisking continuously to avoid lumps. Cook until the mixture has thickened, then stir in the chopped cilantro, smoked paprika, salt, and pepper. Set aside.

Step 2: Cook the Seafood Filling

• In a large skillet, melt the butter or margarine over medium heat. Add the green onions, garlic, and jalapeños, cooking until fragrant. Stir in the tomatoes and cook for another minute.

Step 3: Add the Seafood

• Next, add the shrimp, crabmeat, and scallops to the skillet. Season with ground cumin, salt, and pepper. Cook until the seafood is opaque and cooked through. Stir in the fresh cilantro and remove from heat.

Step 4: Assemble the Chimichangas

• Lay out your flour tortillas on a flat surface. Spoon some seafood filling into the center of each tortilla. Fold the sides in, then roll up from the bottom to the top, securing with a toothpick if necessary.

Step 5: Fry the Chimichangas

• Heat oil in a frying pan until hot. Carefully place the chimichangas in the oil and fry until golden brown on all sides. Remove and drain on paper towels.

Step 6: Drizzle with White Sauce

• Once all the chimichangas are fried, drizzle the prepared white sauce over them.